This combination of flavors brings me back to summers spent in the Austrian Alps, helping my sister at her small cafe. Salads there were bitter and light and usually served family style. There I fell madly in love with spicy horseradish yogurts that I spread across fresh bread and paired with pickled veggies and fresh meats. These were the days when I casually would eat meat from the local farmers. Something I still sometimes crave and miss, but know is just not for me.

This salad is something special, prepared as a full meal and plated artfully. There are many components to this beauty, but all kitchen staples that will bring life to your food and last you beyond this one meal. Every fridge should be filled with freshly pickled goods, homemade yogurts and lots an lots of greens.

Enjoy my friends... I urge you to eat this with a fresh baguette and pair with a light sweet wine.

THE STYLING COMPONENTS

PICKLING RED ONION

ingredients

1 medium red onion, about 5 ounces

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup rice vinegar, white vinegar, or apple cider vinegar

Flavorings (optional):

3-5 Fresh garlic cloves , halved , sliced or whole

5 black peppercorns

1/4 tsp red chili flakes

fresh dill , fresh chives or any fresh herb you desire

instructions

Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings

Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Makes about 2 cups

DANDELION GREENS are a bit bitter, but pair well with spicy watercress. Try arugula instead if you can not find dandelion greens locally.

For this salad I mixed the dandelion greens and living watercress with fresh sprigs of dill.

PICKLING RADISH

ingredients

1 bunch of radish

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup rice vinegar, white vinegar, or apple cider vinegar

pinch of peppercorns

instructions

In a small bowl bring all the ingredients together, let sit for 1 hour. Add more sugar if you like a sweeter pickled radish ( like myself. )

RADISH GREENS PESTO

radish greens pesto

ingredients

1 bunch of radish greens (about 2 cups)

1 radish (if you have one left over)

5 garlic cloves

2 tbsp olive oil

S+P to taste

dash of sugar

instructions

very bitter and spicy. Add 1/2 cup of pine nut’s to soften bitterness and make more of a pesto texture.

THE SHERRY VINAIGRETTE W/ DRESH DILL + LIVING WATERCRESS

sherry vinaigrette

ingredients

3 tbsp sherry vinegar

3 tbsp evoo

3 tbsp lemon juice

1/3 tbsp sugar

dash of salt

5-6 springs of fresh dill, pulled apart or chopped

instructions

Mix all ingredients together , using the salt and pepper to taste. Add more sugar if the dressing is too bitter. This is a very light dressing, to be used sparingly. It compliments the other flavors on the plate. The sweet roasted beet, acidic pickled radish + red pepper and spicy and cool horseradish cream.

*Make sure to add extra sprigs of fresh dill to the salad greens, to get a piece with every bite.

ROASTING BEETS

Set the oven to 400.

Clean your beets and remove all the greens. You can either roast the beets whole, or cut them into your preferred shape/size. If you are working with large beets, cutting them will help them roast quicker. They can take anywhere from 30 min to an hour depending on their density.

Using a large, deep baking tray or pyrex dish, lay out beets individually and cover with tin foil to help steam them while they roast. Check every 10-15 minutes, turning the tray occasionally to evenly roast the beet. Check using a toothpick, once the beet seems soft enough to easily puncture, then it is done. My beets took a full hour, as I roasted them whole, so don’t be afraid if they seem to be taking long.

HORSERADISH YOGURT

ingredients

2in x 2in piece of horseradish root

1 17.6 oz container of greek yogurt

S+P

1 small lemon, juiced

instructions

Thinly grate the fresh horseradish root and mix with the greek yogurt and juice of 1 small lemon. Add a good amount of salt to taste and top with a dash of cracked pepper. You may also want to add more fresh lemon to taste.

Prepare and let sit in the fridge for at least 2 hours to help the flavor develop. I always make mine the night before I want to use it, as the flavor has fully developed after 24hrs.